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Wednesday, April 18, 2012

Brisket- The One Pot Meal

I buy a brisket from Trader Joe's (any roast works). Then I brown it in my Le Creuset dutch oven, add carrots and potatoes, stock, and let it cook, covered in a 300 degree oven for 4-5 hours.

I usually make this at lunch time with the kids, then I can take it out right before dinner to carve up and serve. Here are the many variations on this recipe:

1. Use beer instead of stock. Or a can of tomatoes. Or beer with a squirt of ketchup.

2. Spice it to your taste. I like chili powder and cumin (and salt, of course!), but you can make it more Italian with oregano and thyme. Anything goes.

3. Use whatever veggies you have on hand. I would have totally browned up an onion for this meal if I had one. I've also done a sweet version with sweet potatoes, dried apricots and prunes. Then it takes on a Persian/Moroccan flavor so I add in a little ginger and cinnamon.

I know it is technically spring, but we are still having some colder nights and fog, so this really hits the spot on a Friday night.

Jessica

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Would you believe I'm forty years old and have never made a brisket? Pot Roast, yes, thousands. But never a brisket. Curious what the difference is? Is it less fatty, because I'm seriously getting annoyed every time I buy a nice piece of meat and then get it home to find the butcher has hidden all the fat on the inside of the packaging....

We make something similar in my home but we eliminate the potatoes, dice the carrots, add canned tomatoes along with the beef stock, and season with oregano. Then we serve it over penne or rotini, with lots of parmesan cheese. So delicious!

About

I'm a Harvard-trained architect, now staying at home with 4 young children. I designed and built my dream house, then did it all again with a modern vacation house. I'm putting my passion for design, food and family to work. I built the dream, but I still live in reality.